Description
This Cowboy Fried Rice is a bold, smoky Tex-Mex dish featuring pulled pork, black beans, jalapeños, and a blend of warm spices. It’s a hearty, protein-packed, one-pan meal that’s quick, flavorful, and easy to customize.
Ingredients
Scale
- 1 cup pulled pork, finely shredded
- 1 tablespoon olive oil
- ½ cup diced white onion
- 1 seeded and diced jalapeño
- 3 teaspoons minced garlic
- ½ cup drained black beans
- 1 (10-ounce) can diced tomatoes with green chilies, drained
- 2 lightly beaten eggs
- 3 cups cooked rice (preferably day-old)
- 1 tablespoon Worcestershire sauce
- 2 teaspoons cumin
- 2 teaspoons oregano
- 1 teaspoon paprika
- ½ teaspoon chili powder
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add onion, jalapeño, and garlic. Sauté until softened.
- Stir in black beans, tomatoes, and pulled pork.
- Push the mixture to one side of the skillet. Add beaten eggs and scramble.
- Mix eggs with the rest of the skillet ingredients.
- Add rice, Worcestershire sauce, cumin, oregano, paprika, chili powder, salt, and pepper.
- Stir-fry until rice is browned and well combined.
- Serve hot with toppings like avocado, cheese, or lime juice.
Notes
- Substitutions: Swap pulled pork for chicken, beef, or tofu.
- Storage: Refrigerate in an airtight container for up to 4 days.
- Freezing: Freeze for up to 2 months in portioned bags.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 4g
- Sodium: 80mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 80mg